Chicken & Vegetables with Herbs

Ingredients:

• 8 oz mushrooms, halved
• 16 pearl onions (about 1 1/2 cups), peeled
• 1/2 c. chicken broth
• 1/4-1/2 c. dry red wine
• 2 tbsp tomato paste
• 1/2 tsp garlic salt
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme, crushed
• 1/4 tsp black pepper
• 1 bay leaf
• 4 chicken legs, split to make 4 drumsticks and 4 thighs (2-2 1/2 lbs), skinned (or 8 thighs or 8 drums)
• 2 tbsp all purpose flour + 1/4c. chicken broth

Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2-4 hours.

When cooked, transfer chicken and vegetables to a serving platter using a slotted spoon; remove and discard bay leaf. Cover chicken and vegetables to keep warm.

For sauce, transfer cooking liquid to a medium saucepan. Bring liquid to a low boil. In the meantime, combine flour and 1/4c. chicken broth in a small bowl. Stir mixture into liquid in saucepan, stirring or whisking continuously, until sauce thickens to desired thickness. Spoon sauce over chicken; serve extra sauce on the side.

Servings: 4
Time to Prepare: 10 min prep; 3 1/2-7 hrs cook time
Nutritional Information: per serving 304 cal, 9g total fat

Submitted By: Cristin
Original Source: BHG Biggest Book of Slow Cooker Recipes

Comments:
Perfect with mashed potatoes--the sauce is a DELICIOUS gravy for mash.

This comes together *so* fast and is sophisticated enough to please adults, but simple enough for children. Wonderfully filling but not heavy!